CakeLove owner Warren Brown walks you through the process of baking CakeLove's standard buttercream cake, the Italian Meringue Buttercream. With egg whites, hot sugar syrup, and butter in hand, Warren shows you all the secrets to whipping up the perfect meringue.
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visit DyannBakes.com for full recipe. Don't have time to bake a cake from scratch? That's okay! Make the cake from a "box" and spend a few moments whisking up deliciously silky, swiss meringue buttercream to top it off! It's the perfect way to bring a professional touch (and taste) to your home-baked treats. Great for decorating cakes and cupcakes!
Facebook: www.facebook.com Still shaking my head over this one, hopefully I'll get to do a pretty one soon and that will make me feel better. Music: Tocatta And Fugue-fitting wasn't it?
Facebook: www.facebook.com Link to all my videos: www.youtube.com I made almond sour cream cake, just using my regular yellow cake recipe (seriouscakes.com by subbing in almond for vanilla and swapped out half of the milk and replaced it with sour cream. I know there's some pretty big bubbles running through the cake, I overmixed just a tad (argh, didn't whisk that last round!). I actually doubled the recipe and baked them in two 9x13 pans. When you're baking in larger pans you need a heating core so the cake will bake evenly instead of the sides being overdone while the middle is still mushy. I like to use 2 flower nails, turned upside-down and sprayed with baking spray. I'll put both in the pan and pour the cake batter around those. When the cake is done and I remove the cake from the pan, I can get those nails out without any problems. The yellow handled thingy is called a Cake Lifter from Wilton. I like to use it sometimes to practice new techniques on, and sometimes to lift cakes :) This was a cake for my sister-in-law whose father has a classic VW beetle. She sent me several pictures so I could have a good idea of what it looked like. I was unsure if I wanted to kind of boost the cake up like I did the firetruck cake but then I came across this: www.sifbeth.dk Among her amazing cakes she also has some car cakes and that's what was the clincher for me. Take the time to check out her work, and she also has some great tutorials on there. I've been hearing about 'Cake <b>...</b>
www.chow.com Gabrielle Feuersinger, owner of San Francisco's Cake Coquette, demonstrates the art of the frosting rose. The only special equipment you'll need is a pastry bag, a rose tip, and a pastry nail (which looks like a small pedestal). It may take a little practice to perfect your rose, but playing with frosting is fun.
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Check out this cool app and learn guitar - howc.st Hi, my name is Amanda Oakleaf. I am owner, head baker, decorator of Amanda Oakleaf Cakes in Winthrop, Massachusetts where we do custom cakes of all kinds -- wedding cakes, birthday cakes, sculpted cakes. Anything you can think of we can make it into a cake. And today I will be talking to you about cake decorating. And now we're going to make an Italian meringue buttercream, which is a cooked sugar folded into whipped meringue with egg whites, and butter gets whipped in in the end. So, we're gonna start. we have half a cup of water in our saucepan and we're gonna add one and a fourth cup of granulated sugar. and we wanna heat it up until it comes to a boil. And we wanna watch it with a candy thermometer to make sure it comes up to 248-250 degrees. So we just wanna give it a stir, make sure it dissolves, and then keep an eye on it with the candy thermometer. In the mean time we wanna add one cup of egg whites and then with the whisk attachment on your mixer, we wanna keep it on high speed until they get frothy. And then we're gonna add one teaspoon of cream of tartar. So we have the sugar syrup boiling and that's gonna reach 250 and we got the egg whites whipping. They're gonna be white and fluffy, they're gonna double in volume. Once they get to soft peaks stage, we're gonna add one third a cup of granulated sugar. And we just need to wait a few minutes for everything to come to temperature. And now our egg whites are at <b>...</b>
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This is the most Corney movie ever. We used to watch this at my cousens cottage when it was raining cause we got board and there was nothing else to do but watch the only movie they had for there vhs player. Its funny to laugh at and imitate for some reason. Summer of 2005 I used to imitate pete in this movie.
Scott, Pete, Eldon and Lanny share fun and friendship as the "ButterCream Gang" in the small town of Elkridge. The group is temporarily separated when Pete moves to Chicago for the school year and falls under the influence of a local gang. When he returns to Elkridge unexpectedly, his friends notice he has changed. As Pete struggles, old friendships are challenged and the boys learn the true meaning of unconditional love.
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Woman's Weekly Cookery Editor Sue McMahon shows you how to make Italian meringue buttercream for perfect cupcake icing. Part 1 shows you how to make the buttercream. For the full recipe and to find more fantastic cake recipes, visit www.goodtoknow.co.uk
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watch the Cakegenie make a variety of cake borders with buttercream icing
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www.cakeb0t.com How to Make a Buttercream Rose! Visit the link above for all the materials used. I made this video to accompany a blog I wrote about the Wilton Cake Course booklets. I am not affiliated with Wilton. These are not Wilton's instructions. I wrote the content in this video. If you are interested in their course booklets, they are available online! ^_^ Download the FREE eBooklet to learn all about buttercream and get great recipes!!! www.cakeb0t.com
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Learn how to make Wilton's delicious buttercream icing! Easy and oh-so-yummy!
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( For the Yellow Cake) 1 1/2 sticks unsalted butter, room temperature 2 cups sugar 4 eggs separated 1 cup cornstarch 2 cups flour 1 tbsp baking powder 1 tsp vanilla extract 1 cup milk Preheat oven to 180°C/ 350°. Butter two 20cm/ 9-inch round pans with butter, and dust with flour. In a large bowl, sift together the cornstarch, flour and baking powder. Set aside. Beat the egg whites until soft peaks form. Set aside. With an electric mixer, beat the butter and sugar until light and fluffy. Add the yolks, one by one, and the vanilla, and beat well after each addition. Add the flour mixture in three additions, alternating with the milk. Finish with the flour. Beat until smooth. Add the egg whites and fold in the batter gently. Divide the batter between the pans and bake for 35 minutes, or until golden and a toothpick inserted in the cakes comes out clean. Let cool over a wire rack completely to unmold. (Strawberry Swiss Meringue Buttercream) (adapted from www.marthastewart.com 3 egg whites 2/3 cup sugar 200g/ 2 sticks unsalted butter, room temperature, cut into pieces 1 cup strawberry jam, pureéd in a food processor pink food coloring (optional) Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes (if you have a candy thermometer, it should mark 71°C/ 160°F). In a stand mixer, with the whisk attachment, beat on high speed <b>...</b>
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Video shows me adding roses and borders to a half sheet cake all done in around 4 minutes!
Link to all my videos: www.youtube.com Facebook: www.facebook.com I think this is one of the most delicious cakes I've ever made, this WILL be my birthday cake :D It's just my yellow cake: www.youtube.com but with a few changes. I used a 20 oz. can of crushed pineappple, drained the pineapple and saved the juice, then chopped it even more because I didn't want the chunks to sink. I added a tsp. of coconut extract but I think I'll skip that next time since I made coconut buttercream. Anyway, I used the juice from the pineapples for my liquid (got about a cup) and milk for the rest of the amount needed. I folded the finely chopped pineapple in at the end and baked same as normal. I made my regular buttercream but subbed out half the vanilla for coconut extract. Didn't want it to be overpowering, just like a hint of coconut. It's a little sweet from the pineapples so I would up the salt to maybe 1 1/2 tsp. next time, or see if I can pineapples in juice, NOT in heavy syrup. Music: You're so cool-True Romance Soundtrack Out of Shadow-Halo 2
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Facebook: www.facebook.com Link to all my videos: www.youtube.com I thought the music might help soothe the frazzled nerves of the caker who is struggling with those PITN (pain in the neck) roses. I was never fond of making roses, right from the beginning. My consistency would start out stiff but my heater hands would break down the frosting after just one rose. I did what any sensible person would do (sensible meaning 'I like my recipe and am too stubborn to add/subtract anything'), I stopped using the nail and started piping right on the cake. My frosting no longer needed to be stiff, the petals could droop a little but I never needed to worry about it again. Until I wanted to teach a class about it. I got a stick, a nail, and a cookie sheet and got to work. Each method was fine but the nail in particular was still bugging me. I gave up that day, did some praying and got to work the next day. Come to find out, by changing direction (turning the nail clockwise instead of counter-clockwise) and tilting the nail I was finally able to have success. My problem was not being able to focus on everything at once, turning the nail, pressure control, and how to tilt the tip. What worked with the nail also worked with the stick, I tilted the stick away from me. Now the problem was consistency. Roses need to be piped with a stiffer consistency when you're using the nail or stick, otherwise the petals will droop or worse, the rose will fall. Since I AM stubborn with my recipe, the <b>...</b>
Mix your music! Learn GarageBand in 30 Days! mhlo.co In this video, Mahalo Chef Eric Crowley shows you how to make a vanilla buttercream frosting. Ingredients --------------------------------------------------------------------- * 1/2 lb unsalted butter * 1/2 cup milk * 2 tsp vanilla extract * 6-8 cups powdered sugar Equipment --------------------------------------------------------------------- * Mixer * Mixing bowl * Paddle attachment for mixer * Pastry/piping bag 1. Combine butter, milk and vanilla extract in mixing bowl. Add about four cups of powdered sugar (not all of it, because the sugar acts like a regulator for consistency). 2. Blend together with a mixer and paddle attachment to get it nice and creamy (a hand mixer can also be used). 3. After a few minutes, the mixture should still be quite thin. Stop the mixer and scrape the bowl edges regularly to ensure proper mixing. Add about two more cups of powdered sugar. 4. Mix again for a few minutes. You should have a mixture with a nice, spreadable consistency. If it's still too thin, just add some more powdered sugar until it's right. 5. When the frosting is thick enough, take it out of the mixing bowl and put it into a piping bag. 6. If it helps, you can turn a bowl upside down and place the cupcake on top to elevate it and make it easier to apply the frosting. 7. Hold the tip of the piping bag at a 45 ° angle and start at the center of the cupcake, moving along the edges to apply the frosting evenly and <b>...</b>
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Check out this cool app and learn guitar - howc.st Hi, my name is Amanda Oakleaf. I am owner, head baker, decorator of Amanda Oakleaf Cakes in Winthrop, Massachusetts where we do custom cakes of all kinds -- wedding cakes, birthday cakes, sculpted cakes. Anything you can think of we can make it into a cake. And today I will be talking to you about cake decorating. So now we're going to go through the steps of butter creaming a cake. We bake our cakes in two. One is the ticker version twice as high as the other. That way when you cut this one in half, and this one, we're just going to level it. We'll have three layers of cake and two layers of filling inside. This tool that I have here is a cake leveler. It's just a serrated wire and we adjust the notches on the side to the cake we want. We just want to take off this dome on the top of the cake. That way your cake stacks up nice and level. We're going to cut our most thick one in half. Now we have three layers of cake. So you want to start with that. A little bit of butter cream on the cardboard round helps the cake to stick. First layer. Make sure it's centered right in the middle of the cardboard. A big scoop of frosting in the middle. You want to use a miss america wave technique and that will spread the frosting evenly and spin the turn table with your opposite hand as you go. And don't worry if some hangs off the edge, that's perfectly fine. We're going to use that later to frost the sides of the cake. Now to level it <b>...</b>
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This week I reveal one of my most requested recipes: how to make buttercream. And since I was making a Star Wars cake for my favorite little man, I figured this would be the perfect and fun way to teach you my buttercream and how to make a fun Rex Star Wars helmet. May the force be with you. So, come and learn, interact, and eat with me. Everything done by Anna Boling O'Steen Shot on the iPhone4 Twitter: twitter.com Blog: annaosteenworld.blogspot.com Royalty Free Music: Battle of the Planets by Greg Patmore www.gregpatmore.com Cherry Blossom by Kevin Mac Leod incompetech.com Hackbeat by Kevin Mac Leod incompetech.com Beach Bum by Kevin Mac Leod incompetech.com
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How to transfer images from a picture you have or a picture you get from the internet onto your cake. I use a crusting buttercream recipe.
I use a loyal number 17 tip to pipe swirls on cupcakes. I also use french buttercream. These cupcakes are not my usual cupcakes. I normally use mudcake cupcake, but these are gluten free sponge type cupcakes. An experimental recipe, which turned out really nice.
This video has been recorded by Keyks for our online school students. Keyks It is a Spanish cake decorating business. For make the butterceram we use butter, shortening, meringue powder and icing sugar. In our videos you will learn how to make fondant, buttercream, icing, cupcakes, cake pops, cookies, lollipops and a lot of things about cake decorating and sugarcraft We have an online school (www.keyks.es an online shop: www.keyks.es and shops in Madrid (www.keyks.es) We have a special channel in youtube www.youtube.com with English videos and another one www.youtube.com with Spanish videos. You can join us in facebook www.facebook.com in Spanish www.facebook.com
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Buttercream Icing 1 cup Crisco Butter flavour shortening 1 cup Unsalted Butter (softened) 2 tsps Vanilla Essence 8 cups Icing sugar Sifted 3-4 tbsps Milk Mix till fluffy :) enjoy :) Add colour of ur choice to the icing )
Duff Goldman by Gartner Studios is a brand new line of cake mixes and decorating tools designed by Duff Goldman, founder of Charm City Cakes and star of Food Network's Ace of Cakes. This new line of professional-grade products can take anyone from beginner to big league with it's broad range of cake mixes, pans, fondant, icing, and creative decorating tools for use at home.
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Mix your music! Learn GarageBand in 30 Days! mhlo.co Mahalo cooking expert Miranda Valentine shows you how to make a delicious chocolate butter cream frosting. Ingredients --------------------------------------------------------------------- * 3 cups powdered sugar * 2 oz unsweetened baking chocolate, melted* 2 tbsp milk * 1/3 cup butter, softened www.youtube.com Equipment --------------------------------------------------------------------- * Medium mixing bowl * Spatula * Electric mixer or whisk www.youtube.com Make Chocolate Butter Cream Frosting --------------------------------------------------------------------- 1. Add the sugar and butter to your bowl, mixing together. 2. Add the milk and stir. 3. Add the chocolate and blend with your mixer on low or whisk. 4. Scrape the sides and blend again until sugar clumps have broken apart and the desired thick and creamy consistency is reached. 5. You are ready to frost the dessert of your choosing! Read more by visiting our page at: www.mahalo.com
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tk shows how to make a reverse shell border on a lazy susan...a great way to practice cake decorating without a regular turntable...
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www.CakeSuppliesPlus.com for cake photos and supplies in video. Join us on facebook at http Cake Decorating: How to Quilt Fondant & Buttercream using 2 different methods.
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Woman's Weekly Cookery Editor Sue McMahon shows you how to pipe Italian meringue buttercream for the perfect cupcake icing. Part 2 shows you how to pipe the buttercream and make butterfly sugarpaste decorations. For the full recipe and to find more fantastic cake recipes, visit www.goodtoknow.co.uk/food
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Butter Cream is used on many edible desserts! So today we are showing you how to make a wonderful Swiss Style Butter Cream. Our Blog www.crumbboss.com or on www.woodlandbakery.com. The recipes that I am making is the home version for Butter Cream. The amount I am showing you is for icing a cake and making flowers. You need egg whites, a double bolier, you need to heat egg whites and sugar. It needs to go by 115 degrees so I know when it's ready. The sugar melts, and there are no more grains of sugar. Take your time, now you want to mix in your Kitchen aide bowl..for about 3 minutes..now you add your confectionary sugar for mixing and then you add your butter and shortening and then you mix it...and then your done!Crumb Boss TV is a wonderful You Tube Baking Channel that uploads videos throughout each week for everyone to watch, learn and of course see the fun unfold. Have you ever wanted to make fabulous desserts from a certified culinary pastry chef before? Well the Crumb Boss is that, and she also provides all the recipes on www.crumbboss.com, which is her blog that she writes in weekly. It's very funny... And you can also check out all the photos of what she designs on www.woodlandbakery.com or Crumb Boss on Facebook. Would you like to make the perfect brownie, chocolate chips cookies, polish you cake decorating skills or just sit back and enjoy the fun? Well here is an amazing list of desserts, bakery treats and so much more you can expect to see on Crumb Boss TV. Two <b>...</b>
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Facebook: www.facebook.com Link to all my videos: www.youtube.com One of the few cakes that matched the image in my head :D For the recipes used in this video, please check out my other videos! Buttercream, cakes, etc, it's all there :D Here is a guide that I have found extremely helpful: bakedecoratecelebrate.com Not only does it have servings for just about every sized cake out there, but also estimated frosting amounts. Favorite that link!! Here's another link, it's for the book that I used to make this cake: www.winbeckler.com They have a ton of cake decorating supplies on there too!
How to create an image for a cake topper using the frozen buttercream transfer method tutorial. We'll be doing the Avenged Sevenfold logo for this video. Music by Jason Shaw @ www.audionautix.com More cake decorating tips at my site cookiescupcakesandcardio.com
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learn how to pipe buttercream rose, buttercream grapes, buttercream rope and buttercream swirl, it's easy! add me at: www.facebook.com my youtube channel: www.youtube.com
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www.CakeSuppliesPlus.com for cake photos and supplies in video. Join us on facebook at http Cake Decorating: How to Make a Buttercream Orchid by Roland Winbeckler. A beautiful buttercream flower.
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